Lemon Ricotta Pasta Spinach

This lemon ricotta pasta with spinach transforms simple ingredients into a vibrant weeknight dinner that's on the table in less than 15 minutes. The creamy ricotta blends beautifully with bright lemon and tender spinach for a dish that feels both comforting and fresh at the same time.

I started making this pasta during those hectic weeknights when cooking felt impossible but takeout wasn't an option. Now it has become our Monday night tradition, and my family actually looks forward to Mondays because of this dish.

Ingredients

• Pasta: any shape like spaghetti linguine or fusilli works perfectly to capture the creamy sauce
• Whole milk ricotta: provides the creamy base without the heaviness of cream sauces
• Fresh baby spinach: wilts perfectly and adds beautiful color and nutrition
• Parmesan cheese: adds that necessary salty umami depth to balance the bright lemon
• Fresh lemon: both zest and juice are essential for that vibrant flavor profile
• Extra virgin olive oil: use your good stuff here as the flavor really comes through
• Fresh garlic: one clove makes all the difference in building a flavor foundation
• Salt and pepper: seasoning is crucial to bring all these simple ingredients together

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water add a generous amount of salt and bring to a rolling boil. Add your pasta of choice and cook according to package directions until al dente. The pasta should have a slight bite to it as it will continue cooking slightly when combined with the sauce.

Prepare the Ricotta Sauce:

While pasta cooks combine ricotta olive oil parmesan cheese grated garlic lemon zest and lemon juice in a medium bowl. Season with salt and freshly ground black pepper. Stir everything together until smooth and creamy. Taste and adjust seasoning as this will be the foundation of your dish.

Cook the Spinach:

In the final minute of pasta cooking time reserve about half a cup of starchy pasta water. Add fresh spinach directly to the pasta pot pushing the leaves down to submerge them in the hot water. The spinach will wilt quickly in just about one minute.

Combine Everything:

Drain the pasta and spinach but do not rinse. Return them to the same warm pot. Add the prepared ricotta sauce along with a splash of the reserved pasta water. Toss everything together gently but thoroughly ensuring every strand of pasta is coated with the creamy sauce. Add additional pasta water as needed to achieve a silky smooth consistency.

Pin it

Lemon is the heart and soul of this dish. I discovered this by accident when I doubled the lemon one night during a cooking mishap. What seemed like too much turned out to be exactly right creating that perfect brightness that cuts through the richness of the cheese.

Make It Ahead

While this pasta is best enjoyed immediately after preparing you can make the ricotta sauce up to a day ahead. Store it in an airtight container in the refrigerator and bring it to room temperature before combining with hot pasta. The cold ricotta can seize up if added directly to hot pasta creating a less creamy texture.

Seasonal Variations

• Spring: Add fresh peas or asparagus along with the spinach
• Summer: Mix in halved cherry tomatoes and fresh basil after cooking
• Fall: Incorporate roasted butternut squash cubes for sweetness
• Winter: Stir in some toasted walnuts and a pinch of nutmeg for warmth

Serving Suggestions

This pasta works beautifully alongside a simple green salad dressed with olive oil and lemon juice. For a more substantial meal add a piece of grilled chicken or fish on the side. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemony notes perfectly.

Storage Tips

Refrigerate leftovers in an airtight container for up to 2 days. When reheating add a small splash of water or milk before microwaving to revive the creamy texture. The pasta will absorb moisture as it sits so this helps restore its original consistency.

Pin it

Frequently Asked Questions

→ What type of pasta works best for this dish?

Spaghetti, penne, fusilli, or conchiglie work well as they hold the creamy ricotta sauce. Avoid small pasta shapes like orzo or elbow macaroni.

→ Can I substitute the spinach with another vegetable?

Yes, you can use vegetables like kale, arugula, or even zucchini ribbons. Just be sure to adjust the cooking times for each veggie.

→ How do I ensure the sauce has the right texture?

Gradually add pasta water to the ricotta sauce while stirring until you achieve a smooth and creamy consistency. Avoid adding too much to prevent watering it down.

→ Can I make this dish ahead of time?

While it's best served fresh, you can prepare the sauce in advance and reheat gently before mixing with freshly cooked pasta.

→ What can I add for extra flavor?

Try adding a pinch of red pepper flakes, fresh herbs like basil, or extra lemon zest for a more vibrant flavor.